Closing the fiber gap: Science, trends and the future

Is fiber the golden ingredient for bakery, snacks and cereal? And has its use changed?

BakeryandSnacks.com has put together a special edition pooling the latest science and global market data on fiber.

We have talked with fiber guru Professor Jason Halford about upcoming, promising research into use of fiber blends for weight management and to the British Heart Foundation about recently published research linking cereal fiber to post-heart attack recovery.

We have also talked to ingredients majors Nordic Sugar and Roquette about how market demands for the micronutrient have evolved over the years and discuss what had driven this.